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Recipes of Pamela Sheldon Johns

 

 
 

Capellini Vongole

(Angel-Hair Pasta, with Clams)

"Lucky Napoleon" wrote Dylan Thomas to friends in 1947. The island of Elba is where Napoleon was exiled in the early 1800s. It is worth the trip by ferry from the mainland of Tuscany , if any to enjoy me spectacular seafood, caught fresh daily.

2 dozen fresh clams
1 /2 cup dry white wine
1/2 cup water
Sprig of fresh rosemary, plus 1 teaspoon rosemary, minced
8 cloves garlic
1 small onion, diced
1 large carrot, peeled and diced
1 stalk celery, diced
2 ripe tomatoes, peeled and seeded
1 tablespoon fresh thyme, minced
2 tablespoons fresh parsley, minced
Sea salt and freshly ground black pepper
1 pound angel-hair pasta

Scrub the clams with a brush, rinsing well to remove sand from the shell. Place in a large pot with wine, water, and the sprig of rosemary. Cover and steam over low heat for about 15 minutes, until the clams pop open. Discard any that don't open. Remove with slotted spoon to cool. Strain the broth and return it to the pot.
Bring the broth to a boil and add garlic, onion, carrot, celery, and tomato. Reduce to medium heat, reducing the broth and cooking until the vegetables are tender, about 10 minutes. Add the thyme, parsley, minced rosemary, and salt and pepper to taste. Just before serving, add the clams back to the sauce; allow to reheat, but don't overcook them.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and transfer to a warm platter. Ladle the clams and their sauce over the top and serve at once.
Serves 6



Picture by Joyce Dudkerk-Pool

 

 
 
 
   
 
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